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Filet de Bœuf Saint-florentin

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Potatoes
  2. White wine
  3. Fillet
  4. Roast
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Lard the fillet and roast it.
  2. Set it on a long dish, and surround it with the following garnish:—(1) At either end, a heap of cèpes, prepared à la Bordelaise at the last minute;
  3. (2) croquettes of potatoes à la Saint-Florentin, on either side.
  4. These croquettes are prepared from the same potato-paste as “Pommes Duchesse,” but in this case the paste receives a copious addition of chopped tongue.
  5. Mould them to the shape of lozenges, and treat them à l’anglaise, using for the purpose very fine vermicelli instead of bread-crumbs.
  6. Fry the croquettes just before dishing up.
  7. Send, separately, a Bordelaise sauce with white wine, kept somewhat light.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board